Julia Child’s Heavy Cream Ganache

Julia Child presented her fans with this excellent, full-fat Ganache in 1989.

Julia Child’s Heavy Cream Ganache:

8 oz. sweet cream chocolate (or 6 oz. sweet and 2 oz. unsweetened)

1 c. (250 mL) heavy (“whipping”) cream

2 tsp. (10 mL) vanilla extract

2-to-3 tbsp. (30-to-45 mL) light rum (optional; see Note) 

Confectioners sugar (“icing” or “powdered” sugar), as required

Chop chocolate coarsely. Add to large, heavy saucepan with cream. Stir over medium heat until chocolate has melted and cream starts to simmer. Stir vigorously to combine cream and chocolate. Remove from heat and add vanilla and/or rum (see Note). Transfer hot chocolate mixture to a large stainless mixing bowl set into a larger mixing bowl filled with ice. Beat with an electric mixer or balloon whisk until mixture thickens to spreading consistency. Sift in confectioners sugar, to taste (see Further Note). 

Note: I prefer Kahlua or other coffee-flavored liqueur.

Further Note: The verb “sift” is extremely important! Ignore at your peril!

- Adapted from“The Way to Cook” © Julia Child (Alfred A. Knopf)